Aji de Gallina

Name: Aji de Gallina
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Chicken breasts', 'amount': '4, boneless and skinless'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Parmesan cheese', 'amount': '1/2 cup, grated'}; {'ingredient': 'Heavy cream', 'amount': '1 cup'}; {'ingredient': 'Chicken broth', 'amount': '2 cups'}; {'ingredient': 'White wine', 'amount': '1/2 cup'}; {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Garlic', 'amount': '3 cloves, minced'}; {'ingredient': 'Onion', 'amount': '1 large, finely chopped'}; {'ingredient': 'Aji amarillo paste', 'amount': '1/4 cup'}; {'ingredient': 'Boiled eggs', 'amount': '2, for garnish'}; {'ingredient': 'Olives', 'amount': '4, for garnish'}; {'ingredient': 'Rice', 'amount': 'for serving'}

Aji de Gallina is a rich and flavorful Peruvian classic that embodies the vibrant tastes of South America. The dish features tender, shredded chicken enveloped in a velvety sauce made with aji amarillo, a yellow chili pepper that adds a delightful kick. This comforting meal is often served over rice and garnished with olives and boiled eggs, making it a feast for the senses. With its roots dating back to colonial times, Aji de Gallina showcases the fusion of indigenous ingredients and Spanish culinary techniques, representing a unique chapter in Peru's culinary history.

Servings: 4

Ingredients

Chicken breasts (4, boneless and skinless)
Salt (to taste)
Black pepper (to taste)
Parmesan cheese (1/2 cup, grated)
Heavy cream (1 cup)
Chicken broth (2 cups)
White wine (1/2 cup)
Vegetable oil (2 tablespoons)
Garlic (3 cloves, minced)
Onion (1 large, finely chopped)
Aji amarillo paste (1/4 cup)
Boiled eggs (2, for garnish)
Olives (4, for garnish)
Rice (for serving)

Instructions

In a large pot, bring 4 cups of water to a boil. Add the chicken breasts, season with salt, and cook for 15 minutes, or until cooked through.
Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
Stir in the aji amarillo paste and cook for an additional minute to enhance the flavors.
Deglaze the skillet with the white wine, allowing it to cook down for 1 minute.
Pour in the chicken broth and bring the mixture to a gentle simmer, cooking for 10 minutes to meld the flavors.
Add the shredded chicken and heavy cream to the skillet, stirring well. Allow to simmer for another 10 minutes, letting the sauce thicken.
Mix in the grated Parmesan cheese, stirring until melted and combined. Season the sauce with salt and pepper to taste.
Serve the Aji de Gallina hot over a bed of fluffy rice. Garnish with slices of boiled egg and olives for a traditional touch.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 40 minutes • Calories: 550 • Fat: 28g • Carbs: 32g • Protein: 42g • Sodium: 800mg • Sugar: 2g

Aji de Gallina

Servings: 4

Ingredients

Instructions

Dietary Information

Related Recipes

Enchiladas de Mole de Cacahuate

Bolinhos de Arroz

Spicy Tomato Rice with Basmati Rice